Strawberry Crunch Cheesecake

Here’s a Strawberry Crunch Cheesecake recipe that’s indulgent, creamy, and topped with that nostalgic strawberry shortcake crunch. It combines a graham cracker crust, creamy cheesecake, and a strawberry crunch topping made with Golden Oreos and freeze-dried strawberries.

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🍓 Strawberry Crunch Cheesecake

⭐ Ingredients

Crust:

• 1 ½ cups graham cracker crumbs

• ¼ cup granulated sugar

• 6 tbsp unsalted butter, melted

Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened

• 1 cup granulated sugar

• 1 tsp vanilla extract

• 3 large eggs

• ½ cup sour cream

• ¼ cup heavy cream

Strawberry Crunch Topping:

• 15 Golden Oreos

• ½ cup freeze-dried strawberries

• 3 tbsp unsalted butter, melted

Optional Strawberry Sauce:

• 1 cup fresh strawberries, chopped

• 2 tbsp sugar

• 1 tsp lemon juice

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🧁 Instructions

1. Prepare the Crust:

1. Preheat oven to 325°F (163°C).

2. Mix graham cracker crumbs, sugar, and melted butter.

3. Press into the bottom of a 9-inch springform pan.

4. Bake for 10 minutes. Cool slightly while preparing the filling.

2. Make the Cheesecake Filling:

1. Beat cream cheese until smooth and fluffy (about 2 minutes).

2. Add sugar and vanilla. Mix until combined.

3. Add eggs one at a time, mixing just until combined.

4. Add sour cream and heavy cream. Mix on low speed until smooth.

5. Pour the filling over the crust.

3. Bake the Cheesecake:

1. Place the pan in a larger baking dish. Fill outer pan with hot water halfway up the sides.

2. Bake at 325°F for 55–70 minutes, until edges are set and the center jiggles slightly.

3. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.

4. Remove from oven, chill in fridge for at least 4 hours or overnight.

4. Make Strawberry Crunch Topping:

1. In a food processor, pulse Oreos and freeze-dried strawberries into crumbs.

2. Stir in melted butter until crumbly.

3. Sprinkle the topping over the chilled cheesecake.

5. Optional Strawberry Sauce:

1. In a small saucepan, cook strawberries, sugar, and lemon juice over medium heat for 10 minutes.

2. Mash slightly and simmer until thickened.

3. Cool and drizzle over cheesecake slices.

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🍓 Tips:

• For a brighter strawberry flavor, add a few spoonfuls of strawberry jam to the topping.

• Store cheesecake in the fridge up to 5 days or freeze for up to 2 months.